Plate ‘em up
- Thread starter Emerica8212
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Outlaw99
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- Joined
- Oct 9, 2019
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- 735
Beef ribs are my favorite. That looks great!
JohnCushman
Well-known member
Excellent smoke ring
Wildabeest
Well-known member
Chorizo and Parmesan encrusted Alaskan cod (fish courtesy of @Dave N ) with roasted sweet potato and homemade slaw.
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You can keep the taters but the fish looks great! I need to get my last brisket out and smoked. Summer will fly by and it'll be chili time again. Need to have the meat ready!
Keep on
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- Nov 9, 2021
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- 2,177
Whitetail meatloaf with potato salad and corn on the cob. Going to head out to the garden later and pick some strawberries for dessert.
Been craving meatloaf for a while. Too hot to cook so I'll give the smoker a try. Sounds like a weekend plan.
Wildabeest
Well-known member
Meatloaf on the smoker is killer! Pretty sure MeatChurch has a good video on it that I’ve followed.
I use the smoker as an oven a lot in the summer when we don't want to heat up the house. I have done meatloaf in the smoker and it is great.
jryoung
Well-known member
In October 1990 I first tried pronghorn. My first season as a licensed hunter, my first season being pulled out of school for a week to go out hunting.
Carnel Hagan, a member of the group would make an annual trip to Wyoming for deer and pronghorn and one evening he cooked dinner for us. They were cooked in a proper North Dakota fashion, dredged in flour and fried in an electric frying pan, then drowned in Campbell's cream of mushroom soup.
This was an ode to that first experience. Black trumpet, mushrooms and asparagus and a light cream sauce..... Not nearly the viscosity or weight of Campbell's COM, but similar vibe. Pan seared pronghorn backstrap, and purple potatoes.....and getting ready to submit my Wyoming pronghorn application so I can continue this story.
Carnel Hagan, a member of the group would make an annual trip to Wyoming for deer and pronghorn and one evening he cooked dinner for us. They were cooked in a proper North Dakota fashion, dredged in flour and fried in an electric frying pan, then drowned in Campbell's cream of mushroom soup.
This was an ode to that first experience. Black trumpet, mushrooms and asparagus and a light cream sauce..... Not nearly the viscosity or weight of Campbell's COM, but similar vibe. Pan seared pronghorn backstrap, and purple potatoes.....and getting ready to submit my Wyoming pronghorn application so I can continue this story.
